Podcast
A Taste of AZ
Hosted by A Taste of AZ · EN
Food and drink: a shared experience and cornerstone of cultures all around the globe. But how often is the essence of "place" captured in the food? A strong community of taste-makers in the 48th state are doing their part to create an identity of their own while highlighting what truly is native in the Sonoran Desert. These are their stories.
14episodes
Episodes
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Urban Fraîche
1w ago01:00:05Tap to summarizeIn this episode, we sit down with Chef Dean Waziry, founder of Urban Fraîche, for a conversation that goes far beyond food. Dean shares the philosophy behind Urban Fraîche and why he believes every meal should nourish not only your body, but your overall way of living. From organic ingredients and daily-changing menus to genuine hospitality, every decision at Urban Fraîche is rooted in helping people make healthier, more intentional choices. Dean also opens up about his incredible journey from immigrating to New York without speaking English to working in some of the world's most prestigious Michelin-starred restaurants before spending nearly three decades leading one of the largest hospitality companies in the world. Along the way, he explains why he eventually walked away from corporate leadership to build something centered around purpose, inspiration, and human connection. The conversation explores everything from healthy living and mindset to hospitality, leadership, and why chasing money rarely leads to fulfillment. Dean shares his daily routines, his passion for fresh ingredients, and his belief that restaurants should create experiences people remember long after the meal is over. Whether you're passionate about food, interested in living a healthier lifestyle, or simply looking for a fresh perspective on success, purpose, and hospitality, Dean's story is packed with practical wisdom and thoughtful insights. This conversation is a reminder that the choices we make every day, from the food we eat to the mindset we carry, shape the life we ultimately live. Tune in to hear why Dean believes true success isn't measured by wealth, but by the lives we impact and the experiences we create.
Transcribe →lobo drinkhouse
2w ago00:55:24Tap to summarizeIn this episode, we sit down with Brian McCarrick and Andrew Felix, co-owners of Lobo Drinkhouse in Flagstaff, to hear the story behind one of Arizona's most exciting new cocktail bars. What started as a friendship built while working in hospitality eventually turned into a food cart, countless late nights, and a dream of opening a place of their own. Brian and Andrew share how they went from cooking tacos in a parking lot during the pandemic to building a neighborhood drink house centered around hospitality, community, and genuinely making people feel welcome. We also dive into why they reject the idea of being "mixologists," how they built a cocktail program designed for everyone, and why great service will always matter more than showing off behind the bar. Along the way, they share lessons on entrepreneurship, culture, leadership, and what it really takes to build something from the ground up. Whether you're a cocktail enthusiast, an aspiring entrepreneur, or someone who appreciates great hospitality, Brian and Andrew's story is packed with practical lessons and honest insights. This conversation is a reminder that successful businesses are built through hard work, meaningful relationships, and a commitment to taking care of both guests and employees. Tune in to hear how a food cart, a friendship, and a lot of determination became one of Flagstaff's newest gathering places.
Transcribe →Shift Kitchen & Bar
3w ago00:54:02Tap to summarizeIn this episode, we sit down with owner/chef Dara Wong and chef Tamara Stanger from Shift Kitchen & Bar in Flagstaff. The conversation explores the philosophy behind one of Arizona's most creative restaurants, from sourcing local ingredients and reducing food waste to building a menu that constantly evolves with the seasons, available products, and the team's curiosity. Dara shares how Shift came to life more than a decade ago, why she chose Flagstaff, and how her background in pastry and hospitality helped shape the restaurant's unique approach to dining. Tamara discusses her journey through Arizona's culinary scene, her passion for education and sustainability, and why food should never be boring. Together, they explain how collaboration, trust, and a willingness to challenge expectations have helped make Shift a destination for diners looking for something different. The conversation also dives into the restaurant's tasting menu, award-winning burgers, creative cocktail program, and the importance of creating memorable experiences through food. From savory sorbets and duck taquitos to community dinners and gondola dining experiences, every dish tells a story and reflects the team's commitment to thoughtful hospitality. Whether you're a passionate foodie, an aspiring chef, or someone who appreciates creativity and craftsmanship, this episode offers a fascinating look at the people behind one of Arizona's most distinctive restaurants. This conversation is a reminder that great food is about more than ingredients. It's about curiosity, storytelling, and creating experiences that bring people together. Tune in to hear how Shift continues to push boundaries while staying deeply connected to the Flagstaff community.
Transcribe →indibar
4w ago00:56:52Tap to summarizeIn this episode, we sit down with Chef Nigel Lobo of Indibar to explore a journey that spans continents, cultures, Michelin-starred kitchens, and ultimately leads to one of Arizona's most exciting new restaurants. From growing up in Dubai to training in some of the world's most respected culinary programs and restaurants, Nigel shares the experiences that shaped his approach to food, hospitality, and leadership. We also dive into the story behind Indibar, from the friendship and trust that brought Nigel and his team to Arizona, to the years of planning, construction, and attention to detail that went into creating the restaurant. Along the way, we discuss Indian cuisine, hospitality, cocktail culture, menu development, and what it means to honor tradition while presenting food in a modern and approachable way. Whether you're a passionate diner, an aspiring chef, or someone fascinated by the stories behind great restaurants, Nigel's journey is packed with perspective, humility, and hard-earned lessons. This conversation is a reminder that excellence rarely happens overnight. It is built through curiosity, persistence, constant learning, and a commitment to doing things the right way. Tune in to hear how a global culinary journey helped create one of Arizona's most talked-about dining destinations.
Transcribe →phantom fox beer company
Jun 1000:48:51Tap to summarizeIn this episode, we sit down with Trent Smith, Eric Cady, Val Adee, and Colt Cook from Phantom Fox Beer Company to talk about the journey from opening Chupacabra Taproom to building one of Arizona's most exciting independent breweries. We dive into the challenges of launching a production brewery, the unexpected hurdles that come with manufacturing beer, and how a shared passion for craft beer helped turn a downtown Mesa dream into reality. We also discuss Phantom Fox's brewing philosophy, the importance of community, what goes into creating award-winning lagers and West Coast IPAs, and how the team balances creativity with consistency. Along the way, we hear stories about everything from naming the brewery and surviving equipment failures to opening a new location in downtown Tempe and continuing to grow while staying true to what made them successful in the first place. Whether you're a craft beer enthusiast, a brewery owner, or someone interested in what it takes to build a successful local business, this episode offers an inside look at the passion, persistence, and problem-solving required to grow a brand from the ground up. Tune in to hear how community, friendship, and a commitment to quality continue to drive Phantom Fox forward as they expand their footprint across Arizona.
Transcribe →saucy luke's craft bbq
Jun 200:43:55Tap to summarizeIn this episode, we sit down with Luke Unrein of Saucy Luke's Craft BBQ to talk about barbecue, hospitality, entrepreneurship, sobriety, and the journey from selling sauces at farmers markets to building one of Arizona's most recognizable barbecue brands. Along the way, Luke shares how a single sauce, a smoker purchased with money from selling a motorcycle, and a willingness to bet on himself helped launch the business. We also dive into what separates great barbecue from great hospitality. Luke explains why he believes people can choose from plenty of barbecue spots, but the experience they have when they leave is what matters most. From winning back-to-back Best Bite awards at the a taste of az food & drink festival to building a loyal following through authenticity, community, and service, his approach is about much more than food. Plus, we discuss his award-winning sauces and rubs, the launch of his new AZ Bark seasoning, upcoming festivals, Arizona-raised beef from Capital Farms, and his plans for a permanent home base in the West Valley. Whether you're a barbecue fanatic, an aspiring entrepreneur, or someone looking for inspiration to take a leap of faith, Luke's story is packed with practical lessons and honest insights. This conversation is a reminder that great businesses are built one relationship, one customer, and one small step at a time. Tune in to hear how passion, persistence, and genuine hospitality helped turn a backyard hobby into a thriving Arizona brand.
Transcribe →press coffee
May 2700:57:35Tap to summarizeIn this episode, we sit down with Andrew Robertson from @presscoffee and dive deep into the world of specialty coffee, from roasting and origins to brewing techniques and what actually makes a better cup at home. One of our favorite takeaways was Andrew's approach to keeping coffee simple. You do not need a thousand-dollar setup or a kitchen full of gear to make great coffee. Good beans, a grinder, and understanding a few basics can completely change your morning cup. We also get into the "three Ts" of coffee extraction: time, temperature, and turbulence, and how understanding those variables can help you make better coffee every day. What are you brewing coffee with at home?
Transcribe →iconic cocktail
May 1500:56:44Tap to summarizeIn this episode, we sit down with Matt Farrow of Iconic Cocktail Co. to talk about the journey behind one of Arizona's most recognizable cocktail mixer brands. We recorded this episode on location at Arizona Wilderness Miracle Mile and covered everything from Matt's small-town Missouri upbringing to bartending, moving through Colorado and California, and eventually building a brand that now shows up on cocktail menus, retail shelves, and bars across Arizona. Matt shares the unexpected path that led to Iconic Cocktail, from experimenting with flavors as a kid and working in restaurants to discovering a bigger opportunity in consistency, storytelling, and making better drinks more approachable. We get into the evolution of Arizona's beverage scene, the rise of non-alcoholic options, how Iconic found its footing through farmers markets, and what happens when passion and curiosity turn into a business that people genuinely connect with. Along the way we talk Arizona whiskey, craft cocktails, #MattFacts, bartending chaos, and why some of the best businesses start by simply paying attention to what people actually want. Whether you're a cocktail nerd, mocktail fan, or just someone who loves hearing the stories behind Arizona brands, this one's a fun journey.
Transcribe →the sacred pint
May 100:51:43Tap to summarizeIn this episode, we sit down with the team behind Sacred Pint and get a full look at what they're building out in Queen Creek… a spot that's all about great drinks, strong community, and a laid-back hang. At the core, it's a serious beer program. We're talking 36 rotating taps, over 100 beers in the cooler, plus wine, sake, and a surprisingly strong lineup of non-alcoholic options. Everything is curated based on what people actually want to drink, with a mix of local Arizona breweries and standout selections from outside the state. Food plays more of a supporting role here. They keep it simple in-house with light bites like charcuterie and snacks, and then bring in food trucks on select nights, mainly weekends, to round out the experience. It keeps things flexible, keeps the focus on the drinks and the vibe, and gives people something different depending on when they show up. What really stands out is the intention behind it all. This isn't trying to be everything. It's a place to grab a drink, meet people, hang out, and settle in. And that simplicity is exactly what makes it work.
Transcribe →compa spirits
Apr 1600:52:26Tap to summarizeIn this episode, we sit down with Abel from Compa Spirits, and partway through, Chef LT Smith from Chilte joins the conversation as we film this one on location at Chilte in Phoenix. What started as Abel bringing in mezcal from one family in Oaxaca has grown into something much bigger. Today, Compa Spirits represents multiple families, spirits, and wines from across Mexico, all rooted in story, craftsmanship, and connection. From small-batch mezcal to Mexican wine and even sake, Abel shares how following curiosity and building real relationships helped shape what Compa is today. A big focus in this episode is the trips to Mexico. Abel talks about bringing chefs, bartenders, and industry professionals down to meet the families behind the products, see the process firsthand, and experience the culture in a way that goes far beyond importing and distribution. These trips are about connection, education, and creating a deeper understanding of where these products come from. As LT joins in, the conversation shifts into how those experiences are showing up back in Arizona. From collaborations and menus to the overall growth of the food and beverage scene, there's a clear ripple effect. Filming this at Chilte brings it all full circle. It's a place that reflects that energy, that connection, and that push to keep building something meaningful.
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